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Jun/Jul 2013 Issue
Living Without's Favorite Books: Whole Grain Goodness
Trying to boost nutrition? The Complete Gluten-Free Whole Grains Cookbook (Robert Rose) by Judith Finlayson uses gluten-free power foods—amaranth, buckwheat, millet, oats, quinoa, rice, sorghum, teff, wild rice—for recipes that truly nourish. Finlayson covers buying, storing and preparing grains and discusses their nutritional and culinary characteristics, including a “Worth Knowing” section with info on the latest research. We’re delighted to see hato mugi (Job’s Tears) included, a gluten-free barley substitute for those missing barley soups and stews. Welcome to the world of simple, wholesome ingredients. You’ll want to dig in.